Gail Devens 0

"From my Christmas collection..."

Ingredients 57 m {{adjustedServings}} servings 140 cals

Serving size has been adjusted!

Original recipe yields 25 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Place butter in a large heavy skillet and cook over medium-low heat without stirring for about 15 minutes, or until butter is a light tan color. Pour into mixing bowl. Place over a bowl of cold water and chill until firm.
  3. Add sugar, baking powder, vanilla and cardamom; beat until combined. Stir in flour.
  4. Shape dough into 1-inch balls. Place 1 inch apart on an ungreased cookie sheet. Top each with an almond; press almond slightly into dough.
  5. Bake until golden brown, 12 to 15 minutes. Remove to wire rack and cool.
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Reviews 9

  1. 10 Ratings

Marie C.

The browned butter gives this cookie a lovely color and flavor. Next time I will increase the cardamon as it was barley detectable over the browned butter flavor. There was a question about the cooking temp. and time for this cookie on the Recipe Buzz. I tried both both ways and found, for me, the cookies held their shape better when baked at 300º for 30 min. vs 350º for 12-15 min. Very nice butter cookie, Gail, thanks for sharing.


I would give this 5 stars, except that Drommar are NOT traditionally made with cardamom, so I always leave that out. Drommar are not easy to make, so I thought I would leave a few tips: 1. Browning the butter properly is crucial to the flavor. Plus you absolutely MUST use butter, no substitution! Use a pan with light colored bottom, like stainless steel, so that you will be able to see it change color. Start by melting the butter at the lowest temperature. Then raise the temperature to medium and don't take your eyes away after this point! The butter will start to bubble and then foam. You will see the foam start to change from white to having patches of orangy-brown. I like to tilt the pan so I can see the bottom where the milk solids are browning. You want to remove the pan from the heat when the butter is nicely browned but before it burns! 2. Let the butter cool til solid, but not hard. If it hardens too much it is difficult to form the balls. 3. I use 6 oz. of sugar which is a little more than 3/4 cup. 4. Cream butter and sugar really well before adding the flour. 5. When you mix in the flour, you will get a crumbly sort of dough that doesn't hold together well. This is less of a problem if you haven't let the butter get too firm. So when you form the balls, you will need to use really firm pressure. Don't worry, this will not make them tough. 6. Definitely bake at 300 degrees for 30 minutes. The cookies will be much less crumbly. 7. Enjoy! These are my favorites!!!


Except for the cardamom, I've been making this recipe for 40 years--thanks to my Swedish mom. I recently tried this with and without the cardamom with my family, and the reviews are mixed. Some like it better without the cardamom, and some think it adds something. So decide for yourselves! This is a great addition to that Christmas platter of cookies!